On Sat, 25 Nov 2006 13:27:41 -0800, Frank103 wrote:

> Is there any secret to working with wet dough?

A good structure is your friend. The friend of good structure is
resting time. Dough is very busy when it's just sitting. Mixing pulls
the dough together but it's tight, resting the dough loosens it up,
develops the structure and of course improves taste. A long cool rise
works very good with wet dough. Wet dough is like a video camera, first
you must learn how to handle it, then you must learn how to keep your
hands off of it. Keep your fingertips floured. If you scale your dough,
only cut once unless you are way off. Keep the tops of your loaves well
floured. Flour will not work it's way down into the dough unless you fold
it. Pick up the extra bench flour and put it into a sifter for reuse or
dusting. A light even dusting of flour on the dough makes the finished
bread look very downtown.